Faculty of Engineering, Department of Food Engineering, University of Gaziantep, 27310 Gaziantep, Turkey.
J Food Sci Technol. 2012 Aug;49(4):439-49. doi: 10.1007/s13197-011-0302-7. Epub 2011 Feb 8.
Mint leaves were dried by three different types of dryers, namely; tray, freeze and distributed (indirect)-type solar dryer. Sorption isotherms of fresh, solar, tray and freeze dried mint were determined at temperatures of 15 °C, 25 °C and 35 °C over a range of relative humidities (10-90%). The effect of drying method on the water sorption isotherms of dried mint samples was evaluated. Experimental data were used to determine the best models for predicting the moisture sorption content of mint. Among nine sorption models tested, Peleg, GAB, Lewicki and modified Mizrahi equations gave the best fit to experimental data. The sorption data were analyzed for determination of monolayer moisture content, density of sorbed water, number of adsorbed monolayers, percent bound water, and surface area of adsorbance. The experimental data were also used to determine some thermodynamic properties of mint.
薄荷叶分别使用三种不同类型的干燥器（托盘干燥器、冷冻干燥器和分布式（间接）太阳能干燥器）进行干燥。在相对湿度为 10%至 90%的范围内，分别在 15°C、25°C 和 35°C 的温度下测定了新鲜、太阳能、托盘和冷冻干燥薄荷的吸附等温线。评估了干燥方法对干燥薄荷样品的水分吸附等温线的影响。使用实验数据确定了预测薄荷水分吸附含量的最佳模型。在所测试的九个吸附模型中，Peleg、GAB、Lewicki 和改进的 Mizrahi 方程最能拟合实验数据。对吸附数据进行了分析，以确定单层水分含量、吸附水密度、吸附单层数量、结合水百分比和吸附表面积。还使用实验数据确定了薄荷的一些热力学性质。
